Description
Mayonnaise is a stable oil‑in‑water emulsion formed by egg yolk phospholipids and proteins.
Technical
The emulsion is created when lecithin and egg proteins adsorb to oil droplets, reducing interfacial tension and preventing coalescence. Continuous shear incorporates the oil into the aqueous phase, while a mildly acidic pH (4.5–5.0) further stabilizes the mixture by maintaining protein solubility.
Culinary Significance
A classic Italian technique for creating creamy sauces and dips.
Science
Primary Reaction
Formation of a stable oil‑in‑water emulsion via interfacial adsorption of egg yolk phospholipids and proteins onto oil droplets.
Sensory Profile
Aroma ()
richbutterysavoryslightly acidicsmoothegg-likeumamitangymildly pungent